Do you like soup? Of course you do. Because if you didn’t, I wouldn’t want to know you. When people say they don’t like soup it pretty much enrages me. Yup. I totally want to freak on them. It’s like saying you don’t like potatoes. What the? Who doesn’t like potatoes? Who doesn’t like soup?
This soup is no fail. A monkey could make it. As long as that monkey had access to a stove, some veggies and a hand blender. Oh, and a hair net.
Here at the Cat Farm it’s big pot season. When you’re as busy (and important) as I am, you have to make a big pot of something on Sunday and pray it keeps you going until Wednesday. Soups, stews, chilis, pastas and sauces. I eat the contents of the big pot for my lunches at the studio, and 2.0 eats the contents each night when he gets home from work.
With all of the talking I do at work, soup is the perfect restorative snack between classes. This week my throat feels like it has been lined with sandpaper. It could be the hours of yelling inspiring, or it could be the mould and dust I’m ingesting for several hours a day. Either way, I figured a big pot of Leek and Some Other Vegetable Soup might help.
There are several variations of this recipe – it depends on what type of veggies you want to throw into your big pot. I’ve listed a couple of options below, but I’m sure you’ll have some ideas of your own as well. It’s tasty, smooth and filling. Great as a starter, or a meal on its own.
Go forth. Eat soup.
. . .
Leek and Some Other Vegetable Soup – a recipe from Rosie Beaucoup – download soup recipe
- four leeks, diced
- two onions, diced or sliced
- two potatoes, peeled and diced
- broccoli (small to medium head) OR four large carrots + one large tart apple OR one smallish squash + one large tart apple
- 5 cups chicken broth
- two cups cream OR even better: one can Carnation fat-free evaporated skim milk
- 1/3 to 1/2 cup white wine
- salt and pepper to taste
Slice or dice the onions and leeks. Sauté in olive oil or butter until soft but not too brown. Throw in your veggies of choice (options listed above) and diced potato. Cover with chicken broth. Add about a teaspoon of salt and 1/4 teaspoon salt (more or less to taste). Add wine. Cover and cook until veggies are done – usually about 20 minutes. Cool slightly. Blend the soup to a smooth creamy texture. Stir in the cream and simmer for about 30 minutes.